2006-07-05 10:35:12 · 8 answers · asked by car0lynstc 2 in Food & Drink ➔ Cooking & Recipes
Salt is used for curing salmon not for smoking salmon
2006-07-05 14:12:24 · answer #1 · answered by carter y 1 · 0⤊ 0⤋
The process of smoking the salmon adds enugh salt, but of course nothing prevents you from adding more salt to a recipe if you desire it. I'd just be sure to first taste the salmon being used so you don't oversalt your dish. Once too much salt is added to a recipe it is very difficult to resolve the situation and with the cost of salmon being what it is I'd hate to see you have to toss it all out.
2006-07-05 10:41:20 · answer #2 · answered by dddanse 5 · 0⤊ 0⤋
It sounds like your recipes are for a "fresher" version of smoked salmon. In other words it is intended to beconsumed quickly and not stored.
More traditional smoked salmon recipes cure the salmon in salt BEFORE smoking as a means of preserving, flavoring and helping the smoke flavor "stick" to the salmon. I usually cure my salmon 24 hrs in brown sugar and salt with what ever spices I have handy. Curing also makes the salmon very firm, allowing you to slice it very thinly.
2006-07-05 10:45:42 · answer #3 · answered by makibear 2 · 0⤊ 0⤋
It's "smoked" not Gravlox. Look up recipes for Gravlox.
2006-07-05 10:44:07 · answer #4 · answered by shay m 2 · 0⤊ 0⤋
The brine recipes might call for Borax, which is a mineral similar to salt.
2006-07-05 10:38:53 · answer #5 · answered by buxinator 3 · 0⤊ 0⤋
*drools* Salmon.....
Anyways, I don't think salmon with salt is good. The tastes just clashes.
2006-07-05 10:40:16 · answer #6 · answered by Anonymous · 0⤊ 0⤋
They are not traditional recipes.
2006-07-05 10:39:23 · answer #7 · answered by ? 3 · 0⤊ 0⤋
be empirical about it , taste the fish if it tastes salty you don't need it..
2006-07-05 10:48:40 · answer #8 · answered by Anonymous · 0⤊ 0⤋